SC - butter beer recipe

[Christine A Seelye-King]

Quite an interesting recipe, but does this end up as a solid, butter
product, or a thick beverage?  
Christianna

On Sun, 25 Feb 2001 13:09:30 +0100 "Cindy M. Renfrow"
<cindy at thousandeggs.com> writes:
> Hello!
> 
> I just came across this & I remembered someone here was looking for 
> a
> Butter Beer recipe.  This is from the Good Huswifes Handmaide for 
> the
> Kitchen (undated, probably mid 1600s), ed. by Stuart Peachey, Stuart 
> Press,
> 1992, p. 62.
> 
> To make Buttered Beere.
> Take three pintes of Beere, put five yolkes of Egges to it, straine 
> them
> together, and set it in a pewter pot to the fyre, and put to it 
> halfe a
> pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of 
> Cloves
> beaten, and a halfepenniworth of Ginger beaten, and when it is all 
> in, take
> another pewter pot and brewe them together, and set it to the fire 
> againe,
> and when it is readie to boyle, take it from the fire, and put a 
> dish of
> sweet butter into it, and brewe them together out of one pot into an 
> other.
> 
> Regards,
> 
> 
> Cindy Renfrow/Sincgiefu
> cindy at thousandeggs.com
> Author & Publisher of "Take a Thousand Eggs or More, A Collection of 
> 15th
> Century Recipes" and "A Sip Through Time, A Collection of Old 
> Brewing
> Recipes"
> http://www.thousandeggs.com
> 
> 
>
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